SAEDNEWS: Ricotta Meatballs with the Crispy Topping — a comforting, Italian-inspired family recipe that pairs ricotta-enriched, tender meatballs with a jarred marinara and a crunchy breadcrumb finish; ideal for travelers and home cooks seeking an easy, crowd-pleasing dinner that’s quick to assemble and irresistibly comforting.
For years, my all-time favourite has been those classic baked chicken meatballs. They still have my heart — but now there’s a serious contender. Enter: ricotta meatballs. These little wonders have taken over my kitchen. They’re unbelievably tender, juicy, adaptable, and simple to make.
Picture this: you walk through the door after a long day and are greeted by the aroma of warm garlic bread. In the kitchen, someone (perhaps you) is pulling a pan of golden-topped meatballs simmering in rich sauce from the oven. A bowl of fresh greens is waiting on the table. People gather, forks dive in, there’s dipping, crunching, and that happy, quiet hum that comes when food is just that good.
I’ve made them with both ground chicken and turkey — turkey is my favourite, maybe because it’s a bit richer. Beef works beautifully, as does Italian sausage, and honestly, this is the kind of recipe you’ll want to double.
When it comes to serving, garlic bread is non-negotiable in our house. I’m obsessed with it. But a plate of buttery noodles would be just as perfect. For sides, think simple: a crisp green salad, a ready-made Caesar, or even microwaved green beans.
Ricotta is the magic here — it keeps the meatballs moist, rich, and full of flavour. Bjork is on board for the protein, the kids can’t explain their love for them, but they’re hooked. The other night, our 3-year-old even prayed, “God, thank you that Mom made these meatballs,” in her tiny, serious voice.
I have a feeling you’ll be as smitten as we are.
Combine all meatball ingredients in one bowl — no cutting board needed.
Roll into 20–24 small meatballs and arrange in an oiled oven-safe pan.
Bake at 400°F (200°C) until browned.
Pour jarred tomato sauce over the meatballs.
Scatter the panko-Parmesan crispy topping and return to oven; broil briefly to brown.
Serve hot with garlic bread, pasta, or a simple salad
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Ingredient | Amount |
|---|---|
Ground turkey (or ground meat of choice) | 1 lb (≈450 g) |
Full-fat ricotta cheese | 1/2 cup |
Grated Parmesan cheese | 1/2 cup |
Panko breadcrumbs | 1/2 cup |
Garlic powder | 1 tsp |
Salt | 1 tsp |
Italian seasoning | 1/2 tsp |
Jarred tomato sauce (marinara/pasta sauce) | 1 jar (28–32 oz / 800–900 g) |
Ingredient | Amount |
|---|---|
Panko breadcrumbs | 1/4 cup |
Grated Parmesan cheese | 1/4 cup |
Olive oil | 2 tsp |
Fresh parsley, chopped | to taste |
Oven-safe skillet or shallow Dutch oven (oiled)
Mixing bowl
Small bowl for topping
Instant-read thermometer (recommended)
Preheat the oven to 400°F (200°C). Drizzle a little olive oil in the bottom of an oven-safe skillet or Dutch oven to prevent sticking.
In a large bowl, add the ground meat, ricotta, Parmesan, panko, garlic powder, salt, and Italian seasoning. Mix gently until combined — avoid overworking the meat to keep meatballs tender.
Roll the mixture into 20–24 small meatballs (about 1–1¼ inch diameter). Place them in the prepared pan, spaced evenly.
Bake on the middle rack for 20–25 minutes, until the outsides are browned and the meatballs are nearly cooked. Use an instant-read thermometer — they should reach 165°F (74°C) when fully cooked.
Pour the jarred tomato sauce over the meatballs and stir gently so they’re mostly coated.
In a small bowl, combine 1/4 cup panko, 1/4 cup Parmesan, 2 tsp olive oil, and chopped parsley. Sprinkle evenly over the sauced meatballs.
Return the pan to the oven for 5–7 minutes to warm the sauce. For a golden, crunchy finish, switch the oven to broil and broil 2–3 minutes — watch closely so the topping doesn’t burn.
Serve hot straight from the skillet with garlic bread for dunking, buttered noodles, or a simple green salad.
Doneness: Aim for an internal temperature of 165°F (74°C). If using a deeper Dutch oven, you may need extra bake time or to cover the pot briefly.
Protein swaps: Ground chicken, ground beef, or pork (or a blend) all work. Darker meats will be richer; turkey is lean and excellent with ricotta.
Binding & texture: Ricotta keeps meatballs moist; if the mixture feels too wet, add a tablespoon or two more panko. If too dry, add a splash of milk or another tablespoon of ricotta.
Make-ahead: Roll meatballs and refrigerate up to 24 hours or freeze unbaked. Bake from frozen, adding a few extra minutes.
Gluten-free: Use certified gluten-free panko/breadcrumbs.
Dairy-free option: Substitute a dairy-free ricotta or try the dairy-free baked chicken meatball alternative (omit Parmesan).
Item | Time / Yield |
|---|---|
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Total Time | ~40 minutes |
Yield | 4–5 servings (≈20–24 small meatballs) |
Warm garlic bread (for dunking) — highly recommended
Buttered spaghetti or simple buttered noodles
Bagged Caesar salad or a quick mixed green salad
Steamed green beans or roasted seasonal vegetables
How can I make this dairy-free?
This recipe depends on ricotta for tenderness and binding. For a dairy-free option, try a dairy-free ricotta substitute if available or use a dairy-free baked meatball recipe (baked chicken meatballs are a good alternative).
How can I make this gluten-free?
Replace panko with certified gluten-free breadcrumbs.
Can I use ground beef?
Yes — ground beef or a beef/pork blend works well; adjust seasoning and cooking time slightly as needed.
What jarred sauce do you recommend?
A quality marinara such as Rao’s or DeLallo is a reliable choice, but use any sauce you enjoy.
Category: Dinner
Method: Oven (final broil optional)
Cuisine: Italian-inspired
